Aplikasi minuman fermentasi ekstrak kulit melinjo merah(Gnetum gnemon l.) sebagai antihiperurisemia pada tikus wistar = Application of fermented drink red melinjo peel extract (Gnetum gnemon l.) as anti-hyperuricemic on wistar rat

Amanda, Fiona (2020) Aplikasi minuman fermentasi ekstrak kulit melinjo merah(Gnetum gnemon l.) sebagai antihiperurisemia pada tikus wistar = Application of fermented drink red melinjo peel extract (Gnetum gnemon l.) as anti-hyperuricemic on wistar rat. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Ekstrak kulit melinjo merah memiliki komponen bioaktif yang dapat menurunkan kadar asam urat dalam serum darah. Tujuan dari penelitian ini adalah untuk menentukan pengaruh minuman fermentasi ekstrak kulit melinjo merah terhadap kadar asam urat dalam serum darah dan urine tikus wistar selama 21 hari perlakuan. Serum darah dan urine dianalisis pada hari ke 0, 7, dan 28. Minuman fermentasi dibuat dengan konsentrasi gula yang berbeda (4, 6, 8 dan 10%), susu skim 4%, ekstrak kulit melinjo 4%, dan Tween 80 1 %. Minuman fermentasi ditambahkan BAL (bakteri asam laktat), yang meliputi L.plantarum, L.bulgaricus, dan S. thermophilus 4 % (v/v) dengan rasio 1:1:1, 1:2:1, 1:1:2, dan 2:1:1 dan difermentasi selama 24 jam. Nilai pH, total asam tertitrasi, dan total BAL produk dianalisis. Minuman fermentasi dengan 4% gula dan rasio BAL 2:1:1 memiliki %TAT yang lebih tinggi, pH yang lebih rendah, dan total BAL yang tinggi, dengan kandungan fenolik dan flavonoid sebesar 2,18±0,03 mg GAE/ml sampel dan 2,74±0,0272 mg QE/ml sampel. Minuman fermentasi dengan rasio gula 4% dan rasio BAL 2:1:1 diberikan pada tikus wistar untuk menentukan pengaruh minuman fermentasi terhadap kadar asam urat dalam serum darah dan urine selama 21 hari. Hasil menunjukan bahwa produk dapat menurunkan kadar asam urat dibandingkan kontrol. Minuman fermentasi dengan 4% ekstrak kulit melinjo mampu menurunkan kadar asam urat sebanyak 44,83±2,45% pada serum darah dan 52,10±1,48% pada urine. Namun demikian, 4% ekstrak kulit melinjo dan allopurinol dapat menurunkan kadar asam urat sebanyak 55,10±1,13%, 54,97±3,11% pada serum darah, dan 59,57±1,34, 60,45±1,20% pada urine. Hasil penelitian menunjukan bahwa ekstrak kulit melinjo lebih efektif dalam menurunkan kadar asam urat tikus wistar daripada ekstrak kulit melinjo berbasis minuman fermentasi./Red melinjo peel extract has bioactive compounds, which can reduce uric acid level in the blood serum. The purpose of this research was to determine the effect of melinjo peel extract based fermented drink toward the uric acid levels in the blood serum and urine of wistar rats during 21 days treatment. The blood serum and urine was analyzed on day 0, 7, and 28. The fermented drink was made with different concentrations of sugar (4, 6, 8 and 10%), skim milk 4%, melinjo peel extract 4%, and Tween 80 1 %. The fermented drink was added LAB (lactic acid bacteria), that are L.plantarum, L.bulgaricus, and S. thermophilus 4 % (v/v) with the ratio of 1:1:1, 1:2:1, 1:1:2, and 2:1:1 and fermented for 24 hours. The products were analyzed for pH, total titratable acidity, and total LAB. The fermented drink with 4% sugar and LAB ratio 2:1:1 has higher %TAT, lower pH, and high total LAB, with the phenolic and flavonoid content 2,18±0,03 mg GAE/ml sample and 2,74±0,0272 mg QE/ml sample. The fermented drink with 4% sugar and and LAB ratio 2:1:1 was given to wistar rats to determine the effect of fermented drink to the uric acid level in the blood serum and urine during 21 days. The result showed that the product was able to decrease uric acid in contrast with the control. The fermented drink with 4% melinjo peel extract was able to reduce the uric acid level as much as 44,83±2,45% on blood serum and 52,10±1,48% on urine. On the other hand 4% melinjo peel extract and allopurinol was shown to reduce the uric acid level as much as 55,10±1,13%, 54,97±3,11% on blood serum, and 59,57±1,34, 60,45±1,20% on urine. The research concluded that melinjo peel extract was more effective to reduce the uric acid level of wistar rats than melinjo peel extract based fermented beverage.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Amanda, FionaNIM00000019587fionaamanda71@yahoo.co.id
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorParhusip, Adolf Jan NexsonNIDN0107016701UNSPECIFIED
Uncontrolled Keywords: asam urat; allopurinol; ekstrak kulit melinjo; minuman fermentasi; tikus wistar.
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Users 2310 not found.
Date Deposited: 17 Feb 2020 07:31
Last Modified: 14 Oct 2020 05:01
URI: http://repository.uph.edu/id/eprint/7320

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